WOW! I had to tweak this a little because I couldn't find canned tomatillos (used Herdez Salsa verde as someone else suggested). We like things spicy, but I omitted the canned chiles and jalapeno because I didn't have any, and I still think it's plenty spicy. YUM!!! I used a one #roast for my small family and cut it into chunks before browning so it would cook a little faster, used one can of salsa verde and one small can of chicken broth instead of the water, was pretty liberal with the onions, garlic and oregano, and it's "soupy" enough that I'll add some barley or quinoa before serving to make it more "stew" like. I plan to reserve some of the meaty filling to use in tacos or burritos later in the week. I cooked it on high for the first four hours, then switched it to low, and it's falling-apart tender after two more hours on low. Oh-and I added a hefty dash of cumin to the mix, just cause we like it.
Sorry to folks who don't like it when reviewers review recipes with changes, but this came out so awesome, I had to share. It'll be a great "spice things up" dinner for a very cold, blah winter day.
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WOW! I had to tweak this a little because I couldn't find canned tomatillos (used Herdez Salsa...